Ingredients: |
Ingredients: 1 lb ground chicken breast
2 tablespoons cornstarch
1 cup minced celery
3 minced green onions - white part only
2 tablespoons fresh ginger root juice - peel and mince (use a garlic press to express juice)
½ teaspoon salt
2 dashes of pepper
1 tablespoon soy sauce
1 tablespoon pure sesame seed oil (dark color)
1 tablespoon cooking sherry
1 large egg, beaten, for sealing
1 tablespoon water, for sealing
1 pkg Wonton wrappers
oil, for deep frying
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Directions: |
Directions:In a large bowl, mix ground chicken, cornstarch, celery, green onions, ginger, salt, pepper, soy sauce, sesame oil, and sherry. Set aside. In a small bowl, combine egg and water.
Assemble the wonton by placing one wonton wrapper on a clean surface. Add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the egg wash and trace it on the outer edges of the wonton wrapper. Fold the bottom edge of the wonton wrapper up over the filling and seal. Take the wonton in your hand. Dot some egg wash on the lower corners. Pinch the bottom edges of the wonton and meet them in the middle to make a tear drop shape. Be sure all edges are sealed completely.
Heat oil to 350º in a wok or frying pan. Deep fry until golden brown about 4-5 minutes turning as needed. Drain on paper towel. Serve warm. |
Personal
Notes: |
Personal
Notes: An authentic Chinese Food recipe from our next door neighbor, Mrs. Margaret Hwu, who was from the Canton Region of China. Back in 1975 or so, Mom helped Mrs. Hwu adapt recipes for a Chinese cooking class that Mrs. Hwu taught at a school. A long-lasting friendship developed in Mom's kitchen.
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This recipe for Chicken Wonton is from